Salted Caramel Apple Cookie Recipe

A mix of salt, caramel and bright apple flavor makes this cookie recipe extra special

Salted Caramel Apple Cookies from the 2015 BiteClub Cookie contest
Salted Caramel Apple Cookies from the 2015 BiteClub Cookie contest

First you taste the buttery caramel, then the sweet apple, and finally a nip of salt. These were huge favorites for the 2015 BiteClubCookie Contest — and for good reason.

Submitted by Kathleen White

3/4 cup powdered sugar
2/3 cup unsalted butter, softened
1 tbsp. apple juice concentrate
1 1/2 cup flour
1/4 tsp. salt

30 vanilla caramels
2 tbsp. apple juice concentrate
2 tbsp. water
sea salt

Preheat over to 350 degrees.

In large bowl, cream sugar, butter and 1 tablespoon apple juice concentrate until light and fluffy. Stir in flour and salt.

Spoon onto an ungreased cookie sheet and bake in a 350 degree oven for 12 to 15 minutes or until edges are light golden brown.  Cool.

Drizzle: In heavy saucepan, combine caramels, 2 tablespoons apple juice concentrate and water. Cook until mixture is smooth, stirring constantly. Ribbon the caramel on the cookie, set with sea salt.

Ed note: I used frozen apple juice concentrate, which you can find near the frozen orange juice. For the caramels, I used just the regular old wrapped caramels, but honestly, I think these would be EVEN BETTER if you make your own caramel. Flaked salt would be really pretty too. For the drizzle (and I learned this the hard way), a spoon works best using a gentle “M” motion. For something really fancy, you could try using a squeeze bottle, but wait until the caramel is cool enough to handle.